Wash the mixed salad greens thoroughly in cold water. Spin or pat dry until mostly moisture-free. Tear any large leaves into bite-sized pieces and place in a large salad bowl.

Prep tomatoes and cucumber

Halve the cherry tomatoes and add to the bowl. Slice the cucumber into half-moons about 1/4-inch thick and add.

Thinly slice the red onion and, if you prefer a milder flavor, soak the slices in cold water for 5 minutes then drain. Add the drained onion to the bowl with shredded or julienned carrot and sliced radishes (if using). Toss gently to combine.

Dressing

Make vinaigrette

In a small bowl or jar, combine the red wine vinegar, Dijon mustard, honey, minced garlic, salt, and black pepper. Whisk together until smooth. Slowly drizzle in the extra-virgin olive oil while whisking (or put the lid on the jar and shake vigorously) until the dressing emulsifies and thickens slightly. Taste and adjust seasoning with more salt, pepper, or a touch more honey if desired.

If preparing ahead, store the dressing in a sealed container in the refrigerator for up to 3 days. Bring to room temperature and shake before using.

Assemble & Serve

Just before serving, pour about half to three-quarters of the dressing over the salad (reserve some for guests who prefer less). Use salad tongs to toss the greens and vegetables gently but thoroughly so the dressing coats components evenly.

Scatter the crumbled feta or goat cheese, toasted seeds or nuts, and croutons over the dressed salad. Sprinkle with chopped fresh parsley if using. Finish with a light grind of fresh black pepper.

Serve immediately. Leftover dressed salad will wilt; store any leftover undressed components and dressing separately in the refrigerator for up to 2 days.